Ranganna, S. and Siddappa, G. S. (1961) Removal of excess of added sulphur dioxide from orange juice and squash by means of H2O2 and Na2O2. Food Science, 10 (4). pp. 83-85.
![[thumbnail of Food Science, Volume-10(4 (1961) 83-85.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Food Science, Volume-10(4 (1961) 83-85.pdf")
PDF
Food Science, Volume-10(4 (1961) 83-85.pdf - Published Version
Restricted to Registered users only
Download (102kB)
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | preservative removal, sulphur dioxide, orange juice, squash |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Jul 2016 08:06 |
| Last Modified: | 27 Jul 2016 08:06 |
| URI: | http://ir.cftri.res.in/id/eprint/5217 |
Actions (login required)
- View Item